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I put together a print ad for Vermont Magazine yesterday. We have a strong entrepreneurial spirit in this state, and I enjoy the collaboration with small businesses who need to put their products in the best light possible. A shout out to Battenkill Brittle, Vermont Moonlight Cookies, Gringo Jacks, Jamtastic, and Benjamin’s Sandwiches.

Sheraton Parsippany

I wanted to share a few pics from a recent shoot in New Jersey at the Sheraton Parsippany Hotel. They have just renovated their restaurant, Amuse, and the food and hospitality is fantastic. I highly recommend staying there if you are in the area or book a group if you have a corporate meeting coming up.

 

 

Jamtastic!

Very happy to spread the Jam with my friends Ross and Danine of Jamtastic, for their new Website http://www.jamtasticjam.com.

Catering is Key

Aside from the ceremony, the dress, ring, venue, and guests—the food at a wedding is key to a great night. My friends at Apogee Catering excel at cranking out loads of mouth-watering tidbits and delicious entrees for large and small events alike. These are a few of my favorites from last weekend’s wedding at Stoneover Farm in Lenox, MA. Having the open firewood charcoal pit to cook on a cool autumn night on only made it better.

Herb-rubbed Roasted Pork Loin, almost ready for the carving station

Herb-rubbed Roasted Pork Loin, almost ready for the carving station

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Prosciutto, sopresatta, country paté, Brie, herbed-goat cheese, and aged cheddar, with marinated vegetables, mixed nuts and sun-dried fruits, artisanal crackers…in other words nom noms

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Vodka, ginger beer, fresh squeezed lime.

Vodka, ginger beer, fresh squeezed lime.

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Crudite “Bentos” (Fresh veg with feta-herb dip and roasted red pepper aioli)

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Sundried tomato-Asiago Arancini (crispy-creamy risotto balls)

Sundried tomato-Asiago Arancini (crispy-creamy risotto balls)

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Bruschetta with Rosemary, Roasted Plum tomatoes, Ricotta and Prosciutto

Bruschetta with Rosemary, Roasted Plum tomatoes, Ricotta and Prosciutto

Beef Carpaccio on Edible Asian Spoons (with a dollop  of horseradish cream)

Beef Carpaccio on Edible Asian Spoons (with a dollop of horseradish cream)

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Mini Stuffed Peppers 9with ground Angus beef, rice, caramelized onions, garlic, and marinara sauce)

Mini Stuffed Peppers (with ground Angus beef, rice, caramelized onions, garlic, and marinara sauce)

Toasting the pita bread before it's cut up for the above mentioned nom noms

Toasting the pita bread before it’s cut up for the above mentioned nom noms

Not sure if these were shrimp or small lobsters

Not sure if these were shrimp or small lobsters

Prosciutto, sopresatta, country paté, Brie, herbed-goat cheese, and aged cheddar, with marinated vegetables, mixed nuts and sun-dried fruits, artisanal crackers…in other words nom noms

Chef Eric doing what he does so well

Chef Eric doing what he does so well

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The beautiful barn at Stonover Farm

The Apogee team putting the finishing touches on the tables inside the beautiful barn at Stonover Farm

Fresh tomato and mozzarella

Fresh tomato and mozzarella sprinkled with chopped basil

Alfredo sauce is always good.

Alfredo sauce is always good.

Putting the finishing herbs on penne with sausage and peppers

Putting the finishing herbs on penne with sausage and peppers

Bacon and Scallion Smashed Potatoes

Bacon and Scallion Smashed Potatoes

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Grilled Vegetable Platters, Caesar salad, fresh tomato basil and mozzarella, fresh mini corn muffins and artisan rolls.

Eggplant Rollatini (with ricotta, mozzarella, Provolone and campari tomato sauce.

Eggplant Rollatini (with ricotta, mozzarella, Provolone and Campari tomato sauce.

Oh, and the Herb-rubbed Roasted Pork Loin. Yum...

Oh, and the Herb-rubbed Roasted Pork Loin. Yum…

A Slice of Heaven

Of all the photo shoots I do throughout the year for clients, when I get a call from a restaurant owner to come shoot their food and their restaurant I get excited. It’s really the thing I enjoy doing the most.

These are some of my favorites for a series of shoots I did for Baba Louie’s. The owners, Eileen and Paul Masiero just get it, and like any successful restauranteurs they start with fresh ingredients, and in my humble opinion make the best pizza in the area. They have set up a bakery which pre-bakes the sourdough crusts fresh everyday for the 3 area restaurants, as well as bread for the sandwiches and dinner rolls. I am a sucker for great pizza and have been striving to bake the perfect pizza at home, but I can’t hold a candle to what Baba Louie’s is doing. The crust is perfect, thin and crispy and the toppings are loaded thick with fresh toppings and cooked with a hot wood-fired oven. The sandwiches, salads, and pasta specials are just as good, but the pizza menu is all I look at when I’m there. My favorite is the “Isabella” with roasted sweet potatoes, roasted parsnips, caramelized onions, roasted garlic, fresh mozzarella and shaved fennel, drizzled with reduced balsamic vinegar and parmesan. It’s simply a slice of heaven.

If a client tells me their customers love the food photos on their website and had to come in no matter the weather outside on a dark night, then I know I’ve done my job. And I love my job.

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Salade Lyonnaise: Red-Wine Poached Egg & Salad

What do you do with that half bottle of red wine that has been on the kitchen counter for over a week? Poach an egg of course.
Check out the recipe here.

Poached Egg

Menu Shoot for Double Tree by Hilton

I wanted to share some of the shots from a menu shoot I did for Double Tree by Hilton—Valley Forge in King of Prussia, PA. Executive Chef Stephen Delaney plated some really delicious comfort food from lounge menu. People ask me all the time if I doctor food for shots, and I really don’t (save for an occasional brush of olive oil here and there for some extra shine). I rely on the plating techniques from the chefs as they are the true artists and my job is to make it look as delectable as possible. If you want to eat it, we have succeeded. Nothing makes me happier to hear from restaurant clients that they have customers come in on a cold dark night because they saw the food shots on their website.

Chef Delaney

Executive Chef Stephen Delaney putting the finishing touch on the foam.

Calamari

Fried Calamari with a spicy dipping sauce.

BLT

Grilled cheese with bacon, tomato, and avocado.

FB Pizza

Flatbread pizza with brie, caramelized onions with balsamic reduction,
portabella mushrooms, and arugula.

Salmon

Grilled salmon.

Triple Choc Mousse

Layered triple chocolate mousse.